Cheese Lovers Broccoli Cheese Soup

https://dawns-ad-lib.com/2019/02/03/cheese-lovers-broccoli-cheese-soup/ ⤵️

Cheese and Broccoli Soup

3 cups broccoli florets, chopped into bite-sized pieces (reserving 1/2 cup for garnish)
2 cups chicken broth (have extra for thinning if desired)
1 cup fresh carrots, shredded
1 large onion, diced
2 large cloves of garlic, minced
1 cup heavy cream
4 Tbsp all-purpose flour
4 Tbsp butter
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp ground nutmeg
1/2 tsp cayenne pepper
1 tsp salt
black pepper to taste
2 cups Sharp Cheddar Cheese, shredded (reserving 1/2 cup for garnish)
1 1/4 cup Asiago Cheese, freshly grated

Chop broccoli florets into bite-size pieces, reserving 1/2 cup of the florets for later.

Fill a large pot with the chicken broth, and 2 1/2 cups of the broccoli.

Peel and chop onions. Add to the pot. Grate carrots. Add to the pot. Press garlic into the pot. Bring mixture to a steady boil over medium-high heat, stirring every few minutes.

Cook for about 6 or 7 minutes until all the vegetables are tender.

In a separate pot, add the butter and flour. Whisking constantly over medium heat, create a roux.

Pour roux into the broth-vegetable mixture. Mix well.

Slowly add heavy cream in a stead stream. Reduce heat to low and allow soup to simmer.
Add garlic powder, onion powder, nutmeg and cayenne pepper. Season with salt and pepper to taste.

Add both 1 1/4 cups of the cheeses and continue to mix until blended and the cheese has melted. If too thick, add more broth to desired consistency.

Place reserved broccoli into the microwave and steam until tender, about 2 minutes.

Ladle soup into bowls. Garnish with steamed broccoli and remaining cheddar cheese

Serve with warm bread.

original post … https://wp.me/p992fu-2w1 by Rosemarie ⤵